Method

Put the potatoes, garlic, parsley and some salt and pepper into a saucepan and pour in the cream. Cook over a moderate heat for about 10 minutes until the potato has softened slightly.

On a lightly floured work surface, roll out of the pastry and, using a plate as a template, cut out a large disc of pastry. The plate used must be larger than the diameter of the top of the deep ovenproof dish you intend to use, because an overhang is necessary. Using a sharp knife, lightly score the pastry horizontally and vertically, ensuring that the knife doesn’t go fully through the pastry.

Pour the potato and cream mixture into your ovenproof dish. Brush the beaten egg yolk across the top and around the outside edge of the dish, and then place the pastry disc over the top. Press the edges of pastry around the top of the bowl to secure it, and then brush over the top of the pastry with more egg yolk.

Bake for about 15 minutes until the pastry is light and golden.

Notes:

Kevin likes to use Rooster potatoes as they are grown locally, however a good alternative would be a Maris Piper or Yukon Gold, great all-rounders with a fluffy creamy texture when cooked. You could add some Cheddar for an even richer pie.